基于模糊数学综合评价法确定燕麦麸猪肉丸中的淀粉种类  

The determination of starch in oat bran meatballs based on the fuzzy mathematics evaluation

作　　者：汪倩[1] 姜万舟 王瑞花[1] 田金虎[1] 陈健初[1] 叶兴乾[1] 刘东红[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州310058

出　　处：《食品与发酵工业》2016年第3期55-60,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2014BAD04B01)

摘　　要：通过研究玉米淀粉、小麦淀粉、红薯淀粉和马铃薯淀粉对燕麦麸猪肉丸的物理指标(烹饪损失率、冻融析水率及总压出汁率)、感官性状、质构及色差的影响来确定最佳淀粉种类。以感官评定为基础对样品的滋味、弹性、表观状态和色泽进行权重分析,在此基础上利用模糊数学综合评价法对猪肉丸进行综合评分;利用质构仪测定硬度、弹性、黏聚性、咀嚼性和回复性,色差计测定色泽差异,并进一步进行感官品质、质构及色泽之间的相关性分析。实验表明:玉米淀粉使燕麦麸肉丸的烹饪损失率最小,且为负值,而马铃薯淀粉使样品的烹饪损失率最大,且为正值,但冻融析水率及总压出汁率无明显变化;模糊数学法评价燕麦麸肉丸品质的权重集为K=(滋味0.44,弹性0.21,表观状态0.18,色泽0.17),添加小麦淀粉的燕麦麸猪肉丸的感官评分最高,同时,仪器检测结果表明,添加小麦淀粉的燕麦麸猪肉丸的亮度最佳,色泽最好;相关性分析进一步表明,硬度与亮度是影响燕麦麸肉丸感官评价的主要质构及色泽因素。综上所述,小麦淀粉是燕麦麸猪肉丸中的最佳选择。The objective of the present study was to choose the best starch used in oat bran meatballs from corn,wheat,sweet potato and potato starch. It was evaluated by the physical indexes（ cooking loss,freeze-thaw drainage rate and total pressure juice yield）,sensory properties,structure quality and color. According to the physical indexes of the oat bran meatballs before and after cooking,we can evaluate the influence of different starch on meatballs. As four key factors： taste,resilience,apparent and color were on weight analysis based on sensory evaluation,and the integrated assessment system was established. The texture profile analysis（ TPA） was performed for the assessment of hardness,cohesiveness,chewiness,springiness and resilience,colorimeter was used to distinguish the color difference,and then the correlation of sensory quality,structure and color were analyzed. The results showed that the cooking loss of meatballs with corn starch was the least and had a negative value,with potato starch,the loss had a positive value. However,？ freeze-thaw drainage rate and total pressure juice yield were similar. The quality weight collection of oat bran meatballs was K =（ flavor and taste 0. 44,resilience 0. 21,apparent 0. 18,color 0. 17）,and the best starch on color and sensory properties was wheat starch. The correlation analysis,the hardness and lightness were key factors to the sensory evaluation of oat bran meatballs. In summary,the wheat starch was the best choice in making the meatballs.

关 键 词：模糊数学 燕麦麸肉丸 感官评价 质构分析 色差分析 理化指标 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]